Irresistible Vegan Pumpkin Pie Cookies Recipe Delight

Imagine biting into a warm, soft cookie that tastes just like autumn in your mouth. With every nibble of these Vegan Pumpkin Pie Cookies, you’ll experience the cozy flavors of cinnamon, nutmeg, and pumpkin all wrapped up in a delightful treat. The aroma wafting through your kitchen is enough to make anyone feel like they are wrapped in a comfy blanket on a chilly day.

These cookies are not just delicious; they’re perfect for any occasion! Whether you’re hosting a fall gathering or simply want to enjoy a sweet snack while binge-watching your favorite series, these Vegan Pumpkin Pie Cookies deliver joy with every bite. Trust me; they will have you singing their praises long after the last crumb has vanished.

I remember the first time I made these cookies for a family gathering. My aunt took one bite and said it tasted like Thanksgiving wrapped in a cookie, and I knew I was onto something special.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin: Choose 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling which contains added sugars and spices.

• Maple Syrup: This natural sweetener adds depth and pairs perfectly with pumpkin; it’s worth splurging on quality.

• Almond Flour: Gives the cookies a tender texture while keeping them gluten-free; feel free to substitute with oat flour if needed.

• Rolled Oats: Adds chewiness and heartiness; opt for gluten-free oats if necessary.

• Cinnamon: Use fresh ground cinnamon for maximum flavor impact; it’s the spice that truly brings out the pumpkin taste.

• Baking Soda: Helps the cookies rise while keeping them perfectly soft; don’t forget this essential ingredient!

• Semi-sweet Dairy-Free Chocolate Chips: For those who want that extra bit of indulgence without dairy; they melt beautifully in these cookies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Vegan Pumpkin Pie Cookies

Preheat your oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup later.

Mix wet ingredients: In a large bowl, combine canned pumpkin, maple syrup, and vanilla extract until well blended—this will ensure that each bite is delightfully sweet.

Combine dry ingredients: In another bowl, whisk together almond flour, rolled oats, cinnamon, baking soda, and salt—this creates the perfect base for your cookies.

Fold in chocolate chips: Gently fold semi-sweet dairy-free chocolate chips into the mixture until evenly distributed—this step adds delightful pockets of sweetness throughout.

Scoop onto baking sheet: Use a tablespoon to scoop out dough portions onto your prepared baking sheet—space them about two inches apart to allow for spreading as they bake.

Bake until golden: Place in the oven and bake for 12-15 minutes until edges are lightly golden—your kitchen will smell like pure autumn magic!

Let cool: Once baked, remove from the oven and let cool on the baking sheet for about five minutes before transferring them to a wire rack—this helps keep them from crumbling apart.

Enjoy: Serve warm or store in an airtight container at room temperature—these cookies can last several days without losing their charm!

With these steps completed, you’ll have delicious Vegan Pumpkin Pie Cookies ready to share—or devour all by yourself!

Perfecting the Cooking Process

Start by mixing your wet ingredients before adding the dry ones, ensuring a smooth cookie dough. This method prevents clumps and guarantees even flavor distribution throughout each cookie.

Add Your Touch

Feel free to swap out traditional flour for almond or oat flour for a gluten-free twist. You can also add chocolate chips or nuts for extra texture and flavor!

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to five days. If freezing, place them in a ziplock bag and thaw at room temperature before enjoying.

I remember the first time I baked these cookies; my friends couldn’t believe they were vegan! Their surprised faces as they took that first bite still bring a smile to my day.

FAQ

What can I substitute for pumpkin puree?

You can use applesauce or mashed bananas as alternatives to pumpkin puree.

How do I ensure my cookies are soft?

Underbaking them slightly will keep your Vegan Pumpkin Pie Cookies soft and chewy.

Can I make these cookies gluten-free?

Absolutely! Just use gluten-free flour blends for a delicious gluten-free treat.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Vegan Pumpkin Pie Cookies

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: About 12 cookies 1x

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Description

Vegan Pumpkin Pie Cookies bring the essence of fall into a deliciously soft treat. With warm spices like cinnamon and nutmeg, paired with the rich flavor of pumpkin, these cookies are perfect for any occasion—whether it’s a cozy night in or a festive gathering. Easy to make and completely plant-based, they’re sure to impress anyone who takes a bite!

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Ingredients

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• 1 cup canned pumpkin puree (100% pure)
• 1/2 cup maple syrup
• 1 cup almond flour
• 1/2 cup rolled oats
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup semi-sweet dairy-free chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together pumpkin puree, maple syrup, and vanilla extract until smooth.
3. In another bowl, whisk almond flour, rolled oats, cinnamon, baking soda, and salt.
4. Combine wet and dry ingredients, then fold in chocolate chips.
5. Scoop dough onto the prepared baking sheet, spacing them two inches apart.
6. Bake for 12-15 minutes until edges are golden brown. Let cool before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 7g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg